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Meat
Medium
6 Servings
Allergens 
1 Hour
Diets
No Diets specified
The secret here is the technique. When you discover how easy it is, you’ll want to make this recipe over and over again, using whatever fillings suit your fancy. For large events, I make these in advance and freeze the stuffed balls before cooking them. On the day of the affair, I cook and bake them in minutes. The result is an incredible dish.
2 cups cooked broccoli, finely chopped
2 cups cooked cauliflower, finely chopped
1/4 cup Gefen Bread Crumbs
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1/4 teaspoon coarsely ground Gefen Black Pepper
2 scant tablespoons Gefen Light Mayonnaise
6 very thin boneless chicken breasts
5 tablespoons olive oil
1 teaspoon paprika
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/4 cup chili sauce
2 tablespoons Glicks Soy Sauce
3 tablespoons honey
3/4 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup salted roasted cashews
2 cloves garlic or 2 cubes Gefen Frozen Garlic
3/4 teaspoon salt
1/4 teaspoon coarsely ground Gefen Black Pepper
3 tablespoons honey
1/2 cup olive oil
In a small bowl, combine broccoli, cauliflower, bread crumbs, garlic, salt, pepper, and mayonnaise.
Place a chicken breast on a sheet of plastic wrap. Place a tablespoon of filling in the center. Use the plastic wrap to shape the chicken into a ball and seal tightly.
Bring water to boil in a large pot. Cook the plastic-wrapped balls for five minutes.
Remove balls from water using a slotted spoon. Let cool slightly and remove plastic wrap. Place balls in a baking pan.
Preheat oven to 400 degrees Fahrenheit.
In a small bowl, combine olive oil, paprika, and garlic, and spread mixture over the balls. In another small bowl, combine chili sauce, soy sauce, and honey, and pour mixture over balls. Bake, uncovered, for seven minutes.
In a food processor, combine parsley, cilantro, cashews, garlic, salt, pepper, honey, and olive oil to form a thick mixture.
Place two tablespoons herb cream on a plate. Top with chicken ball. Garnish with strips of fried leek and serve.
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